Can I make bread sauce with sliced white bread?

[Rainbowinthesky]

I have got some packet stuff and I refuse to go to another shop until next year so should I stick with the packet or can I make it with white sliced??

Why not? It's bread isn't it? actually....maybe it isn't

I've made it with white sliced.

It's m and s sliced if that makes a difference!

NExt question - how do I make it?

Breadcrumb the bread in the blender

Largeish knob of butter in a pan and fry off a finely diced large onion til soft. Add milk to about 3/5 of the pan is full, and then add breadcrumbs and stir until it looks like a sauce, then put on a low heat for around 10mins, and then take off the heat and serve Thats how we do it in our house - very rough quantities but mmm

Let the bread go a bit stale before whizzing in the food processor to make breadcrumbs.

Put an onion, some peppercorns and a bayleaf in some milk, bring it just up to the boil, switch the heat off and leave it to infuse for a couple of hours.

Sieve out the onion, bayleaf etc (nb, do this over another bowl, not down the sink, as I once did). Add the breadcrumbs and stir over a gentle heat until it looks like bread sauce. Season to taste - I add a bit of mace as well.

Reheat just before christmas dinner is ready, and stir in a knob of butter.

Enjoy!

Thanks. How many slices of bread should I put out to go stale? It's for 4 people.
I don't have a food processor but do have one of these

Ohhh 'eck, I'm not sure - maybe 6-8 slices? I breadcrumbed one whole loaf and the stale remnants of another today, but that is going to do my stuffing and my breadsauce, and I may have some left to freeze.

Leave the bread out overnight so it goes a bit stale - better for breadcrumbs. Then either cut up an onion and fry for a bit, or leave it whole and stuff with a few cloves, then gently simmer with milk for ages, adding the breadcrumbs a few at a time.

I'm wondering - as the OP only has one of those handheld blender jobbies, might she be better off cutting the stale bread into cubes and putting it into the onion-y milk, letting it soften and then whizzing it with the blender? Easier than trying to make breadcrumbs with the handheld, I would have thought.

And remember, if it looks too dry, you can put in a bit more milk, and if it looks a bit too wet, bung in a bit more bread. Just don't keep on doing these for too long, otherwise you'll end up with the European Breadsauce Lake.

some good ideas here for me. thanks.